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Cottage cheese is jazzed up in this light and refreshing side dish from Lynn Penner. “This is a great change-of-pace salad for any time of year,” she writes from Prescott, Arizona. With crunchy fresh veggies and zesty ranch dressing, you'll enjoy every bite!
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Originally published as Cottage Cheese Salad in Simple & Delicious September/October 2007, p29
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Reviewed on Apr. 25, 2013 by meta87508
I added more sour cream instead of mayo. Green onion, cucumber, radish, and some black pepper. Yummy! I excluded the tomatoes because personally I don't like them. But it was delish!
Reviewed on Feb. 16, 2012 by gratefulservant_AZ
This is really good. I used lowfat cottage cheese and light mayo and light sour cream. Added half a cucumber, an orange bell pepper and 1 cup grape tomatoes since that was what I had on hand. This would be wonderful with summer veggies. I will make this a lot in the summer when I am trying to find cool things to eat.
Reviewed on Jan. 03, 2010 by appleriver
This was fantastic! I am not a cottage cheese lover, but this was so good I intend to make it for lunch a few times a week. Very fresh tasting and the perfect mix of ingredients!
Reviewed on Aug. 25, 2009 by rudylenak
Reviewed on Feb. 11, 2009 by 5hungrykids
I do not like cottage cheese but was needing to eat it because of the protein content, so this recipe intrigued me. I use lowfat cottage cheese and no longer use the mayonnaise or the sour cream. I've tried it both ways and don't see a difference. Why add more calories if you don't need to? This is the only way I can eat cottage cheese. Thanks for the recipe!
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